Brussels Sprout Slaw
By popular request, here's my new go-to holiday recipe for brussels sprouts (which, I maintain, are the absolute cutest of the cabbage family. Don't they look like green sleigh bells?) I made it for Thanksgiving but it would make a nice palate-cleansing side dish for any game-heavy meal. I am dreaming of serving it along with some lamb...
The dish also gets a holiday star for its convenience factor. You can prepare the majority of it in advance, it travels well and it doesn't require any space in the oven!
Brussels Sprout Slaw with Maple Pecans
*adapted from Bon Appetit's 11/09 issue
1 cup pecan halves
1/4 real maple syrup
1/2 teaspoon kosher salt (plus more for seasoning, etc.)
1/4 teaspoon black pepper (plus more for seasoning)
1/4 cup whole grain Dijon mustard (whole grain is key)
2 Tbs apple cider vinegar
2 Tbs fresh lemon juice
1 Tbs sugar
1/4 cup olive oil
1.5 pounds of brussels sprouts, trimmed
NUTS: Preheat oven to 325. Spray large sheet of foil with cooking spray and set aside. Whisk maple syrup, salt and pepper in a medium. Add pecans; stir to coat. Spread pecans on cookie sheet in a single layer. Bake for 5 minutes before stirring. Bake another 6 minutes, or until glaze is bubbling thickly. IMMEDIATELY transfer nuts to foil or they will harden to the pan. If stored airtight, these can be made a couple days ahead.
BRUSSELS SPROUTS: Bring large pot of salted water to a boil. Add brussels sprouts and cook for about 5 minutes, until "crisp-tender." They should still be a lovely bright green. Drain and rinse with cold water. When cool and relatively dry, slice to 1/8 to 1/4 inch thickness. Can be made up to 3 days ahead; chill.
DRESSING: Combine mustard, vinegar, lemon juice and sugar in a small bowl. Whisk in oil. Season with salt and pepper to taste. Can be made up to 3 days ahead; chill.
An hour or so before serving, coat the brussels sprouts with dressing and mix in some pecans. Garnish the serving dish with additional pecans.
picture by "Egis" via Dreamstime